Difficulty:[usr 2]
Cut aiguillettes from the grouper, brush them with sesame oil, set aside,
peel the yellow pepper and cut into small dice, blanch, set aside.
Slice the cabbage, cook in English, cool and wring well, sweat in butter, salt and ground pepper.
Chop the shallots, remove the garlic germ and crush, sweat them both in a little butter/oil , when the whole has become transparent, deglaze with the Picon, let reduce and add the honey **, give a few broths and moisten with the fish stock, let reduce by 3/4, sieve and set aside.
Brown at the moment on the plancha the aiguillettes coated with sesame oil, salt and pepper from the mill,
place a little Chinese cabbage at the base of the plate, then arrange the aiguillettes in a fan just above, sprinkle sesame seeds add a little ground mahaleb around it.
Spread a few diced tomatoes and p yellow bell pepper, sprinkle with chopped chervil,
whip the butter sauce over low heat, coat the grouper aiguillettes plus a few drops around.
** be careful to check the picon/honey balance, too bitter or too sweet. it is the osmosis that must be obtained.
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